Alcohol reduction in red and white wines by nanofiltration of musts before fermentation

Food and Bioproducts Processing

Volumn 96, Issue , 2015, Pages 285-295

  Salgado, Camila Mariana ^a   Fernández Fernández, Encarnación ^b   Palacio, Laura ^a   Hernández, Antonio ^a   Prádanos, Pedro ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Alcohol reduction; Membrane Technology; Must; Nanofiltration; Sugar retention; Winemaking

Indexed keywords

FERMENTATION; GLOBAL WARMING; MEMBRANE TECHNOLOGY; NANOFILTRATION; OSMOSIS; PRESSURE EFFECTS; SENSORY ANALYSIS;

ALCOHOL CONTENTS; ALCOHOL REDUCTION; MUST; SPIRAL WOUND MEMBRANES; TWO STAGE PROCEDURE; TWO-STAGE PROCESS; UNDESIRABLE EFFECTS; WINEMAKING;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84943742322     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.09.005     Document Type: Article

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